Serves: 6 to 8 | Prep Time: 10 minutes | Bake Time: 45–55 minutes
1 large (1-pound, 14-ounce) bag frozen, country-style hash browns, thawed
1 stick (½ cup) unsalted butter, melted
1 (10.75-ounce) can low-sodium cream of chicken soup
1 cup Greek yogurt or sour cream
½ cup chopped white onion
2 cups grated sharp cheddar cheese
1⁄3 cup diced leftover ham
¼ cup chopped green onions (optional)
1. Preheat oven to 350°F. In a large bowl, mix hash browns, butter, soup, Greek yogurt, onion and cheese until combined. Fold in half of diced ham.
2. Grease a cast-iron skillet or 8- x 8-inch baking dish with nonstick cooking spray. Transfer casserole mixture to pan; top with remaining ham.
3. Bake 45 to 55 minutes or until bubbling and top is browned. Let cool 10 minutes; top with green onions, if desired. Serve warm.
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